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Creamy Butternut Squash Pasta

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Sorry for the quietness around these parts. I've had a horrible flu type virus since I got back from Disneyland Paris which completely knocked me out (I blame the recycled air on the plane). Thankfully, I've woken up feeling lots better today so hopefully I'm over the worst of it! The last time I felt so rough was when I had Swine Flu about 6 years ago. Not nice! Anyway, on to the recipe......

This is a beautiful vegetarian pasta dish but was enjoyed by all the meat lovers too! The butternut squash makes a lovely silky smooth sauce for the pasta, with the sage, garlic and parmesan giving it lots of extra flavour. This is a pasta dish I could eat over and over again.

The dish does take quite a long time to make as you have to roast the butternut squash first, but I promise you wont be disappointed. Perhaps one to try at the weekend?

CREAMY BUTTERNUT SQUASH PASTA

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Creamy Butternut Squash Pasta

by Beth Sachs March-2-2016

A beautiful creamy butternut squash pasta dish. Great with spaghetti.

Ingredients

1 Butternut Squash, peeled and diced

3 Garlic Cloves - DO NOT PEEL

Small bunch of Sage

3 TBSP Olive Oil

25g Butter

1 Small Onion

25g Plain Flour

200ml Double Cream

50g Parmesan, grated

Ladleful of pasta cooking water

250g Spaghetti

Instructions

Step 1: Preheat the oven to 200c (180C Fan). In a large roasting tin place the squash, sage and garlic and drizzle with olive oil. Place in the oven and roast for around 45-50 minutes. Once cooled, puree in a food processor and set aside.Step 2: In a large pan melt the butter and gently fry the onion for 5 minutes until soft. Stir in the flour then add the double cream, butternut squash puree and parmesan. Set to one side.Step 3: Bring a large pan of water to the boil and cook the pasta according to instructions. Once cooked, pour 1 ladleful of the pasta cooking water into the butternut squash sauce before draining the pasta and place the squash sauce back on a low heat. Mix in the pasta then serve with extra parmesan and sage.